Reviewed: Sep. 3, 2009

My family loved this dish! My toddlers love anything with eggs so I really couldn't go wrong here. I didn't have spinach so I just left it out. I only did one pie and next time will bake the pie crust first so the bottom is done.

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Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA

Living In: Fort Wainwright, Alaska, USA

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Reviewed: Aug. 29, 2009

Very good quiche. Important to note: use deep dish pie plates; allow 1 hr - 1.5 hrs for prep and cooking; precook the pie crust a bit.

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GL

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 26, 2009

Very tasty but the cook time is incorrect. I was very upset when I figured our the cook time was wrong because I was preparing this meal for church and had only 1 hr. to prepare and cook the quiche. You need at least 30-40min. to prep the food, 10min to pre-bake your pie crusts(if you choose to use them) and you need 30-35min. of baking time. Overall, the recipe was good but I would recommend cutting way back on the cheese, buy fat free sour cream, don't add salt(meat is salty enough), and use fresh spinach instead of frozen. If you don't have time to pre-bake the crusts for 10min. the crust comes out undercooked and tastes terrible (tastes great without pie crust also). Enjoy!

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Sharon

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Reviewed: Aug. 23, 2009

This such a great recipe, everyone asks me to make it for ant brunch or breakfast we are having. I do one with just the meat and cheese and then one just as the recipes says and they are great.

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GINA4195

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Reviewed: Aug. 21, 2009

Really good recipe! Made 2 deep dish quiches. I've made it many times & have added different ingredients to change it up with much success. Tastes great with some hash browns cubes too!

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bbqgirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 19, 2009

delicious......I put all the ingredients together the night before (one container with spinach and sour cream, one with mushroom & meat, one with cheeses etc.) turned on the oven the next morning, assembled and put in oven....delicious...what more can I say?!?

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AnnTyz

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Reviewed: Aug. 9, 2009

Good quiche but it has a lot going on-almost too much. I can't decide if I like the sour cream layer. It just sits on the bottom-maybe it would be better if it mixed in w/the other ingredients? Just not sure why it's there?! Anyway-I got 3 deep dish quiche-2 w/crust, 1 without-out of this recipe, following it to a "t".

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 7, 2009

very good. Great for breakfast.

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CHERYL

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

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Reviewed: Aug. 4, 2009

This is five-star fantastic. I made it with high-end ingredients: Neuske's hame and bacon, and real parmisiano reggiano. It was stellar - the best quiche I've ever had. Makes a ton. I had to poke holes through the cheese and meat to get the egg mixture in there, but it was well worth the messiness. Freezes very well and is even better that way!

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MaryTeresa08

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Reviewed: Jul. 29, 2009

Best quiche ever! I followed the recipe exactly and didn't have any problems like some other reviewers(ex: too many eggs, too much cheese). I wilted some fresh baby spinach instead of using frozen and it worked great! I planned to freeze the second one, but it was so good we went ahead and made it right then! Can't wait to serve it to friends for brunch!

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jrangel

Cooking Level: Intermediate

Home Town: Tupelo, Mississippi, USA

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Reviewed: Jul. 29, 2009

SO GOOD!! Made one of mine crustless when I ran out of pie crust -- turned out great! I used milk instead of half and half. I used 4 eggs and 3/4 cup egg beaters just to lighten it a bit! Turned out perfectly!

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mlcrawfo

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Reviewed: Jul. 19, 2009

Delicious! Light and tasty. My daughters, whom refuse to eat anything that is mixed all together, inhaled this! The only modification I made was I added 1/2 t. of nutmeg. (Which plays off nicely against the cheeses and bacon.) Best quiche I've ever had.

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ANGELAO

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Reviewed: Jul. 14, 2009

I have just tried to make this recipe and it will not fit in two frozen bought deep dish pie crust. So I now in the middle of trying to make it with the cream cheese and spinach already in the crust also with the bacon and ham and other ingredients in the pie crust, have to stop and go get more pie crust. I will then review it when I am able to put all the ingredients in the correct amount of pie crust. It will be 3 if not 4. So I have no idea how he could say these fit in 2 crust.

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sean

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

Living In: Miami, Florida, USA

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Reviewed: Jul. 10, 2009

So very tasty!! I actually said out loud after my first bite, "Oh my are you kidding me!" Try this recipe out. Use the frozen crusts but put them in deep dishe pyrex pie baking dishes. Make 4 at a time if you have the room in fridge....so yummy!! Thanks Clarky!!!

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LouiseBazelak

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Reviewed: Jul. 10, 2009

I love that this makes two quiches. I made it just as written. The whole family enjoyed it. I will definitely make this again.

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LJOY

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Reviewed: Jul. 8, 2009

This has loads of ingredients and took a while but very good.

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Desiree

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Reviewed: Jun. 24, 2009

Very delicious and lots o'meat! Absolutely make 2 ... since it is a little labor intensive, you'll want to have an additional pie to serve or give.

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maryellen

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Reviewed: Jun. 6, 2009

Clark is a genius! This quiche is the BEST I've ever baked myself OR had. You can substitute ANY of the add-ins (like ham, bacon, spinach, etc) for anything else. I've made this recipe with sausage & onion, and with bacon & broccoli and many other variations. It always turns out wonderful! I'm SO glad I stumbled upon this recipe-- and you will be too!

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